Steak and Shrimp Stir Fry

This steak and shrimp stir fry brings restaurant-quality flavor to your dinner table in just minutes. The combination of tender sliced beef and juicy shrimp creates a surf and turf experience that feels indulgent but comes together faster than takeout. The colorful vegetables add nutrition and crunch while the savory sauce ties everything together beautifully.

I created this recipe when my in-laws visited unexpectedly one weekend. It was such a hit that it's now our go-to impressive dinner when we want something special without spending hours in the kitchen.

Ingredients

• Flank steak: Choose a piece with visible grain and marbling for maximum tenderness
• Shrimp: Large 16/20 count works best for even cooking with the steak
• Soy sauce: Provides the umami foundation for the marinade
• Cornstarch: Creates a silky texture and helps thicken the sauce
• Vegetable oil: Use something with a high smoke point for proper stir frying
• Bell pepper: Adds sweetness and vibrant color
• Broccoli florets: Provides texture and absorbs the savory sauce beautifully
• Carrot: Adds natural sweetness and a pop of color
• Garlic cloves: Fresh minced garlic is essential for authentic flavor
• Ginger: Use fresh ginger root for that distinctive aromatic bite
• Green onions: Provides a mild onion flavor and fresh garnish
• Sesame seeds: Adds visual appeal and subtle nutty flavor

Step-by-Step Instructions

Marinate the Proteins:

In a bowl combine soy sauce and cornstarch until smooth with no lumps. Toss your thinly sliced flank steak and cleaned shrimp in this mixture making sure each piece is well coated. Allow to rest for 15 minutes but no longer than 20 as the marinade can start to break down the delicate shrimp texture.

Sear the Steak:

Heat your wok or large skillet until it is smoking hot. Add oil and swirl to coat the cooking surface. Carefully arrange marinated steak pieces in a single layer without overcrowding. Let them sear undisturbed for 60 seconds before stirring. Cook just until the pink disappears about 2 minutes total. The hot wok creates a beautiful caramelization while keeping the interior tender. Remove and set aside.

Cook the Shrimp:

Add a touch more oil to the same hot pan. Add shrimp in a single layer and cook just until they curl and turn pink about 90 seconds per side. They should still have a slight bounce when pressed. Overcooked shrimp become rubbery so watch them carefully. Remove and set aside with the steak.

Stir Fry Vegetables:

With the pan still hot add your bell peppers broccoli and carrots. Keep them moving constantly for about 3 minutes. They should soften slightly but retain a pleasant crunch. The high heat caramelizes the natural sugars in the vegetables creating deeper flavor.

Add Aromatics:

Toss in the minced garlic and ginger stirring constantly for 60 seconds. The fragrance will bloom dramatically but be careful not to let them burn or they will become bitter. The aromatic oils released at this stage perfume the entire dish.

Unite the Dish:

Return the steak and shrimp to the pan with any accumulated juices. Gently toss everything together for about 60 seconds until the proteins are reheated and the flavors meld. The cornstarch from the marinade will create a light glossy sauce that clings to every bite.

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The ginger in this recipe is my secret weapon. I keep a ginger root in the freezer and grate it directly into the stir fry while frozen. It adds a warming spicy note that elevates the entire dish and reminds me of my grandmother who taught me to always include it in Asian-inspired cooking.

Make Ahead Options

This stir fry is best enjoyed immediately after cooking when the vegetables are perfectly crisp-tender and the sauce is freshly glazed over everything. However you can prepare components ahead of time to make dinner assembly lightning fast. Slice your steak against the grain and store it in the refrigerator. Clean and devein your shrimp and keep chilled. Chop all vegetables and store in airtight containers. When ready to cook simply combine the marinade ingredients and proceed with the recipe.

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Perfect Pairing Suggestions

This protein-packed stir fry is delicious served over steamed jasmine rice which soaks up the savory sauce beautifully. For a lower-carb option try serving it over cauliflower rice or alongside simple roasted vegetables. The dish also pairs wonderfully with a chilled Gewürztraminer or Riesling wine which complements the savory flavors while cutting through the richness of the beef and shrimp.

Troubleshooting Tips

If your stir fry seems dry add 2 tablespoons of chicken broth or water to create more sauce. The cornstarch in the marinade will help thicken it. For tougher cuts of beef freeze the meat for 15 minutes before slicing to make it easier to cut thinly. Always pat your shrimp dry before marinating to ensure they sear rather than steam in the pan.

Leftover Magic

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to revive the sauce. The flavors often deepen overnight making day-two stir fry equally delicious. Try chopping leftover stir fry finely and using it as a filling for omelets or wrapping it in lettuce cups for a light lunch option.

Frequently Asked Questions

→ What cut of steak works best for this dish?

Flank steak works best due to its tenderness and ability to absorb marinades. Slice thinly against the grain for optimal texture and flavor.

→ Can I use frozen shrimp for this stir fry?

Yes, frozen shrimp can be used. Just ensure they are fully thawed, peeled, and deveined before cooking for the best results.

→ How do I prevent overcooking the shrimp?

Cook shrimp just until they turn pink and opaque, usually about 2-3 minutes. Overcooking can make them rubbery.

→ What vegetables can I use as substitutes?

You can substitute with snap peas, zucchini, mushrooms, or any other vegetables you prefer. Adjust the cooking time based on the vegetable’s texture.

→ What can I serve alongside this stir fry?

This stir fry pairs well with steamed rice, fried rice, or noodles. For a healthier option, consider serving it with quinoa or cauliflower rice.